Cook Chill Systems

DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency

WHAT IS COOK CHILL?

Cook Chill Systems are an economical method for large volume food production, allowing food manufacturers to prepare substantial quantities of food in advance at a Centralised Production Facility. This prepared food can then be transported to various outlets, such as restaurants and supermarkets, to be sold or served. With the ability to extend the shelf life of products up to 45 days, Cook Chill Systems ensure food safety and quality, making them an efficient and cost-effective solution for the food industry.

Guarantee Food Safety & Product Integrity

The key to ensuring food safety during extended storage is the rapid chilling of cooked products, minimising the time spent in the critical “danger zone” of 5-63°C (40-145°F), where bacterial growth accelerates. By pasteurising through high-temperature heating and promptly cooling, spoilage from microbial activity is effectively controlled. To maintain the highest quality product including optimal texture and aroma, strict refrigerated storage management is essential.

Cook Chill Overview

Cooking, packaging and cooling equipment capable of processing both small and large volumes of ingredients with the minimum number of operators.

Combination of specially formulated bags and Belt Chiller/Tumble Chillers accelerate chilling and deliver safe, extended shelf-life.

Production can be scheduled to meet sell-by-date requirements, allowing advance ordering or just-in-time delivery.

User-friendly control systems monitor production and product status at all stages of the Cook Chill process.